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Gluten Free Irish Fritters

I am so ready for spring, I could just scream. We’ve finally made it through February, and the official first day of spring is *so close*, but I just know it’s going to look like winter for another month– except for the occasional brave crocus or daffodil. I’ve taken to buying myself flowers every week to brighten up the place. Fortunately, St. Patrick’s Day is coming! It’s like an island of happiness, good cheer, and green in a sea of dreary gray.

Of course, St. Patrick’s Day makes me think of food. (What doesn’t?)  There are so many simple but delicious ways Irish food mixes potatoes with other veggies and flavors, like in colcannon and champ. Potatoes with cabbage and zippy green onions seem like the perfect flavor combination, poised between winter and spring like we are. Its got both comfort and zing.  I’ve been on a fritter-making kick lately, and all this rumination came together into an Irish-inspired fritter!

This is a great recipe to experiment with gluten free cooking, because the potatoes make up the bulk of the batter. But I usually find they still need something to make them stick together with a little structure. Hodgson Mill Gluten Free Multi Purpose Baking Mix fits the bill perfectly. It’s the first thing I reach for when I want to convert a recipe from conventional wheat flour to gluten free, because it’s usually a simple 1:1 replacement. It already has a blend of gluten free flours and binders, so no extra ingredients are required.

Here the main flavors are coming together: potatoes, of course (boiled and mashed), chopped green onions, and thinly sliced cabbage. For a more delicate and even greener fritter, sliced Brussels sprouts are a great stand-in for cabbage.

Add eggs, milk, Hodgson Mill Gluten Free Multi Purpose Baking Mix, and a touch of baking powder for lift, and mix it all up.

Guess what? Your fritter batter is ready. It should have the consistency of thin mashed potatoes and you should be able to spoon it pretty easily. If it feels  thick, add a splash more milk and stir it again until it’s smoother.

Heat up a pan or griddle, and brush it evenly with a teaspoon of oil or butter. Drop spoonfuls of batter about the size of a golf ball onto the griddle, and flatten them out a little. Cook about 4-5 minutes on the first side, or until they’re a crispy golden brown--

--like this. Another few minutes of sizzling on the other side, and they’re done.  You can see mine fell apart a little here – I needed to add just a little more milk to help them stick together. Don’t worry, fritters are very forgiving. I just mixed a little more milk into the remaining batter and kept on frying.

To keep the finished fritters warm while you cook the rest, preheat your oven to 200°F and place the finished fritters on a baking sheet. They’ll stay warm, and even get a little crispier.

Serve with a dollop of sour cream and a sprinkle of sliced green onions or chives. For a complete meal, add crispy bacon or a fried egg on the side. Happy St. Patrick’s Day, and Happy (almost) Spring!

If you’re curious about what else you can make with Hodgson Mill Gluten Free Multi Purpose Baking Mix, click here to see all the recipes on our blog that use it.

Gluten Free Irish Fritters


  • 4 medium potatoes (about 2 cups cooked)
  • 1 cup green cabbage thinly sliced into matchsticks (1/4 lb.)
  • 1/2 cup green onions, halved lengthwise and sliced (4-6 stalks)
  • 2 eggs
  • 1/2 cup Hodgson Mill Gluten Free Multi Purpose Baking Mix
  • 1/4 cup milk, plus more if needed
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. baking powder
  • vegetable or olive oil, for frying
  • sour cream to serve
  • sliced green onions or chives, to serve (optional)


Boil potatoes 20-30 minutes, until easily pierced with fork. Drain and mash in a large bowl. Add rest of ingredients and mix well. Consistency should be like  mashed potatoes – add more milk 1 Tbsp. at a time until thin enough to scoop easily. Heat a large pan over medium heat. Spread 1 tsp. oil evenly on pan. Spoon batter (a scoop about the size of a golf ball) onto the hot pan and flatten out  to ¾-1 inch thick. Cook 4-5 minutes, then flip and cook 4-5 minutes on other side. Each side should be deeply browned and crispy. If you find the fritters are breaking apart in the pan, add 1 Tbsp. milk at a time into the remaining dough, stirring well until smooth. Repeat frying process, spreading 1 tsp. oil onto pan before each batch. Serve warm, with sour cream and more sliced green onions if desired.


If desired, heat oven to 200°F and place finished fritters on a pan to stay warm while you cook the rest. This recipe is also delicious when made with Hodgson Mill Naturally White Flour or White Whole Wheat Flour. Chopped brussels sprouts are a great substitution for cabbage if you would like a more delicate fritter.


Makes about 12 3-inch fritters, serving 4 as a side

You can find Gluten Free Irish Fritters and other recipes from Hodgson Mill by visiting the Recipes page.

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Author: Erin

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